SCALLION SOUP

Scallion Soup image

Provided by Barbara Kafka

Categories easy, quick, weekday, soups and stews, appetizer

Time 38m

Number Of Ingredients 5

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Ingredients

1 pound scallions (about 4 bunches or 24 scallions), trimmed and cut across into 1-inch lengths
3 1/2 cups vegetarian broth (see Micro Tips) or canned chicken broth
4 teaspoons cornstarch
1 1/3 teaspoons kosher salt
1/8 teaspoon freshly ground black pepper

Steps:

Combine scallions with 1 cup of the broth in a 2 1/2-quart souffle dish or casserole with a lid. Cover tightly with microwave plastic wrap or with lid. Cook at 100 percent power for 12 minutes in a 650- to 700-watt oven. If using plastic, prick to release steam.
Remove from oven and uncover. Pour mixture into a food processor and puree. Pour back into souffle dish. Dissolve cornstarch in remaining broth and add to scallion mixture. Cover and cook for 8 minutes. If using plastic, prick to release steam.
Remove from oven. Uncover, stir in salt and pepper and serve.

Nutrition Facts : @context http, Calories 119, UnsaturatedFat 0 grams, Carbohydrate 23 grams, Fat 1 gram, Fiber 6 grams, Protein 7 grams, SaturatedFat 0 grams, Sodium 1653 milligrams, Sugar 7 grams